Eggs Florentine - spinach

Method

• Preheat oven to 325.
• Defrost the frozen spinach.
• Squeeze all liquid out, set aside.
• Make a Bechamel sauce: Warm milk, set aside.
• (for extra rich sauce, replace 1/2 cup of milk with half-and-half).
• Melt butter over medium heat.
• Stir in flour, stirring until bubbly.
• Slowly add milk, whisking the entire time.
• Add salt and nutmeg.
• Cook over medium heat, stirring constantly, until thickened.
• Remove from heat, taste and adjust seasonings.
• Stir in all but 2 tablespoons of Parmesan cheese.
• Remove 1/2 cup of sauce to reserve for top of eggs.
• Place spinach and remaining sauce into food processor or blender, pulse to cream spinach.
• Spread spinach mixture into a casserole type dish, sized from a 9x9 to a 9x13 pan.
• Carefully place eggs atop the spinach.
• Spoon a little reserved bechamel over the tops of eggs.
• Lightly sprinkle with a little nutmeg and parmesan to garnish.
• Bake at 325 for 20-25 minutes.
• NOTE- To make uniform poached eggs, heat water to a simmer (little bubbles breaking surface).
• Add 2-4 tablespoons white vinegar to water.
• This will help the eggs to hold their shape.
• Crack fresh eggs individually into a custard cup, and partially immerse cup and tip into simmering water.
• Cook 3-5 minutes, depending upon the doneness you desire.
• They will continue to cook in the oven, so I suggest cooking them slightly under-done.
• Carefully remove with a slotted spoon.